Reviewed: Apr. 20, 2012

I loved the concept of this dish...of course had to make it my own. I used angelhair pasta, doubled the sauce as other reviewers suggested...of course I didn't use cooked cocktail shrimp...yuck! Instead raw deviened shrimp. Added the shrimp and a handful of baby spinach at the last minute. Also added mushrooms to the veggie saute and for some kick a few squirts of siracha. The best addition was a can of coconut milk. Topped with fresh cilantro and me and my kids loved it. Thanks for the fabulous idea and will make it again soon...probably mix it up...thinking something crunchy, nuts or sprouts as other viewers recommended. Great concept and am sure it is good as published, but just can't leave a good thing alone!

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Reviewer:

ttinney

Reviewed: Feb. 8, 2012

Good recipe. Added a ton more curry powder and a bit of tumeric. The addition of bean sprouts adds a nice crunch. If you like spice add some fresh red chile, or chile sauce!

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1 user found this review helpful

Reviewer:

pancake lover

Reviewed: Jan. 19, 2012

This is an easy to modify recipe that everyone in my family loves, I don't use the oyster sauce because we don't like the fishy taste, no substitute needed, just leave it out

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Reviewer:

Heidi

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Reviewed: Nov. 29, 2010

This was very tasty. Next time I might add a touch more curry powder but I followed the recipe exactly this time and found it quick and easy.

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7 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Sep. 15, 2010

This was pretty good but didn't seem to have any unique flavor...I followed another reviewers suggestions and doubled the curry and added cayenne pepper. I didn't have the oyster sauce either time but didn't miss it. When sauteing the veggies I also added a little crushed red pepper for more kick! My husband went back for seconds.

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3 users found this review helpful

Reviewer:

jbertsch

Cooking Level: Intermediate

Reviewed: Oct. 12, 2009

Made this tonight. It was very good. Did not have the noodles or the peas so I substituted rice and edamame (which we prefer over peas anyway). Next time I would add more curry.

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Reviewer:

Corklady

Reviewed: May 21, 2009

DELICIOUS! 100% for flavor, lost one star for the colour which could be improved if you use more curry.

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3 users found this review helpful

Reviewer:

cheffy

Reviewed: Jan. 11, 2009

Quick to make and absolutely delicious! I have made a few adjustments to this recipe to suit my tastes. First off I make double the sauce and when making the sauce I upped the the curry power to 3 tablespoons (use 1.5 tablespoons if you are not doubling your sauce)and added 1 teaspoon of cayenne pepper (use more or less depending on how hot you like your curry). I also use ramen noodles rather than the rice noodles.

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Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Dalhousie, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

Reviewed: Oct. 29, 2008

Not that great - very average. My family ate it, but didn't have seconds or eat the leftovers, so I threw a lot away.

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Reviewer:

diane

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Living In: Murphy, Texas, USA

Reviewed: Sep. 2, 2008

Pretty good! It could have used a bit more ginger and curry, which we will do next time, but we will definitely make again. Simple and delicious. You should note that we used deveined and peeled shrimp that was a bit tough, and that might have been the reason I couldn't give it 5 stars. Next time, we are putting the shrimp in towards the end to see if that helps. Definitely a keeper though. Thanks.

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